Course Information
Select year of entry:
2.5 years National Centre for Food Manufacturing Holbeach Campus [B] Validated 2.5 years National Centre for Food Manufacturing Holbeach Campus [B] Validated

Introduction

This foundation degree aims to help students develop the skills and knowledge needed to be a leader in technical and quality management or in new product or process development.

Developed in collaboration with employers in the food manufacturing industry, the programme offers students the opportunity to develop expert knowledge in quality assurance, factory processes, product development and management specific to the food sector.

The course introduces students to the significant recent trends in food safety and quality management in the food sector, both in the UK and internationally. Students have the opportunity to develop an extensive knowledge of food manufacture, while specialising in quality assurance and technical management. This includes areas such as hygiene, preservation and packaging, product development, leadership, and performance monitoring across areas of quality, safety and legality.

This course can be studied at Foundation (FdSc) or Bachelor’s (BSc) level. Both courses are offered on a part-time basis and are run predominantly through distance learning. Students typically complete the Foundation course in two and a half years and have the option to enrol on level three of the Bachelor’s degree, following a short bridging course, to pursue more in-depth study for an additional two years. Direct enrolment on to the Bachelor’s degree is available for students who meet the entry requirements.

Applications should be made direct to the University using the part-time application form:

http://www.lincoln.ac.uk/apply

How You Study

The foundation degree aims to provide flexibility of access for people who need to combine studying with employment. The Foundation degree shares level one and two modules with the Bachelor's degree.

The foundation degree is a vocational programme, which is taught by supported distance learning, day-release from your employer or, if required, a combination of both. The supported distance learning mode of study requires that you attend a one-week residential block per year at the campus to undertake the practical and tutorial elements of the course. There is some flexibility, but it is expected that the normal duration for completion of the programme is approximately two and a half years.

Contact Hours and Independent Study

Contact hours may vary for each year of a degree. When engaging in a full-time degree students should, at the very least, expect to undertake a minimum of 37 hours of study each week during term time (including independent study) in addition to potentially undertaking assignments outside of term time. The composition and delivery for the course breaks down differently for each module and may include lectures, seminars, workshops, independent study, practicals, work placements, research and one-to-one learning.

University-level study involves a significant proportion of independent study, exploring the material covered in lectures and seminars. As a general guide, for every hour in class students are expected to spend two - three hours in independent study.

On each of our course pages you can find information on typical contact hours, modes of delivery and a breakdown of assessment methods. Where available, you will also be able to access a link to Unistats.com, where the latest data on student satisfaction and employability outcomes can be found.

How You Are Assessed

Assessment Feedback

The University of Lincoln's policy on assessment feedback aims to ensure that academics will return in-course assessments to students promptly – usually within 15 working days after the submission date (unless stated differently above)..

Methods of Assessment

The way students will be assessed on this course will vary for each module. It could include coursework, such as a dissertation or essay, written and practical exams, portfolio development, group work or presentations to name some examples.

For a breakdown of assessment methods used on this course and student satisfaction, please visit the Unistats website, using the link at the bottom of this page.

Throughout this degree, students may receive tuition from professors, senior lecturers, lecturers, researchers, practitioners, visiting experts or technicians, and they may be supported in their learning by other students.

Staff

Throughout this degree, students may receive tuition from professors, senior lecturers, lecturers, researchers, practitioners, visiting experts or technicians, and they may be supported in their learning by other students.

For a comprehensive list of teaching staff, please see our National Centre for Food Manufacturing Staff Pages.

Entry Requirements 2017-18

GCE Advanced Levels = BC

BTEC National Certificate in Food Manufacturing or a related subject: Merit, Merit Vocational and Professional qualifications will also be considered. Ideally, candidates will have been employed in a managerial or supervisory role in the food manufacture or related industry.

In addition, applicants must have at least 2 GCSEs in Maths and English at grade C or above. Equivalents are accepted for example Functional Skills Level 2 or IELTS.

Level 1

Food Commodities (Core)

This module aims to provide the students with an introduction to the main food ingredients groups, the factors affecting their quality and they nutritional values. This introduction will include various primary foods typically meat, seafood, cereals, dairy, fruit, vegetables and seafood. Fundamental knowledge and understanding of these commodities will introduce the diversity and complexity to the food industry.

Food Law, Ethics and CSR (Core)

This module will cover current food legislation, the Ethical Trade Initiative and Corporate Social Responsibility. Food legislation includes the Food Safety Act 1990 and relevant regulatory framework and associated codes of practice. The principles and application of the Ethical Trade Initiative will be evaluated as will corporate, social responsibility for food manufacturers.

Food Process Engineering (Core)

This module is designed to equip students with an understanding of the principles of food processing. This module aims to help students to appreciate the breadth and complexity of food industry. The emphasis is on understanding principles and techniques guiding food processing operations.

The module looks to develop a fundamental knowledge of the manufacture of food products through the unit operations in process engineering and their technology. Students can also gain an understanding of the importance of hygienic design of factories, premises, services and machinery.

Food Quality Assurance, HACCP and Hygiene (Core)

This module aims to develop knowledge and understanding of Quality Assurance and the role it plays as an integral part of food quality and safety through the supply chain from ingredient, storage, production, distribution, retailer/service and finally to the consumer. Quality and Food Safety is of upmost importance to consumers and therefore requires consistency of products. To ensure quality foods are safe, quality systems have been implemented alongside food safety management systems - Hazard Analysis Critical Control Point (HACCP).

The hygiene section of the module will review the systems and procedures used by the food industry to maintain their operations in a clean and hygienic condition which satisfies both legislative and customer requirements and consequently provides a platform for the manufacture of safe, quality products.

Food Raw Materials (Core)

Consistently correct raw materials are the fundamental building blocks for all food manufacturing. Close liaison with supply base and monitoring performance are vital components in the manufacture of safe, quality products which meet all legislative requirements.

Food Science (Core)

This module aims to provide students with the background knowledge to the chemistry and microbiology of foodstuffs. Students can study the basic chemical structure and functional properties of micronutrients. The module will also aim to enable students to understand the chemical and biological changes which occur during processing and storage of food materials. Students are also introduced to proximate analysis of foods and the laboratory safety codes of practice relevant to practical work undertaken.

Introduction to Food Chemistry and Microbiology (Core)

This module aims to develop an understanding of the fundamental scientific principles of chemistry and microbiology that students can build on in later modules. It will focus on the areas particularly relevant to food and relate the principles to the range of macro-components of food and how these determine the behaviour of food during storage, processing and digestion.

This module also provides the opportunity to develop an understanding of the principles of microbiology. The potential for microbial growth in foods will be described and how this can be beneficial, of little significance or dangerous to health, depending on the types of organisms present.

Policy and Market Dynamics (Core)

This module explores how key aspects of the external environment faced by agri-food companies impact on businesses in the UK food and drink operations, manufacture and supply chain; aspects including: the market, retailer standards and policies and governmental policy frameworks.
The module will challenge students to think about how agri-food companies can respond proactively and effectively to external changes in the market or policy environment in which they work. The market for food and drink is dynamic and constantly changing due to changes in consumer lifestyles, incomes, culture and new product development by food and drink companies. Policy also plays a major role, whether for example global/international trade, food safety, employment practices or health related and food and drink companies have to be ready to respond to new legislation, guidelines or taxes.

Level 2

Advanced Food Science (Core)

This modules places a strong emphasis on both the physical chemistry of food and food biotechnology. Practically based, the module seeks to develop practical and investigative skills in the detection of additives and adulterants in foods as well as determining the physicochemical characteristics of foods. Distance learning students will be required to attend a practical school where the laboratory aspects of this module can be assessed.

Food Preservation (Core)

In this module students can develop an understanding of the major factors behind food spoilage and the need for preservation. They can develop knowledge of major food preservation techniques and how they influence food safety, quality and nutritional parameters. This module aims to enable students to apply their knowledge in freezing and refrigeration, thermal heat transfer systems, chemical, curing and fermentation processes and the reduction of water activity in order to attain a stable, food safe, nutritional meeting consumer expectations.

Foundation Project (Core)

This project is an individual investigation into a specific topic, usually of direct relevance to students' own employment and operations management. Research for the project will normally be undertaken at students' place of work under the supervision of both an employer mentor and an academic tutor.

The nature and parameters of the project will be identified through negotiation with employers. The project seeks to develop skills in independent learning through research, evaluation, and presenting information, as well as to foster communication between students, employers and project tutor. Students are expected to use statistical and/or analytical skills to interpret primary data.

Fundamentals of Fresh Produce (Option)

This module will develop the student’s knowledge of how plants interact with the environment and how environmental factors impact on the yield, quality and availability of fresh produce. It provides students with an understanding of cell and plant structures and the physiological processes that drive plant growth and how these can be manipulated to advance growth or alter plant characteristics through specific plant husbandries and environmental interventions. The module also explores the impact of climate change and social factors which impact on growth and the availability of fresh produce.

Managing People in Food Organisations (Core)

This module aims to develop self-management and work planning skills for those in positions of responsibility. It focuses on taking responsibility for personal development with the aim of enabling students to manage effectively and identifies strategies to develop the skills and knowledge of teams to ensure the best possible results at work. It covers identifying strategies to improve team performance, the role and development of teams and individual members within the food industry.

Nutrition, Health and Diet (Core)

This module aims to develop an understanding of the relationship between food, nutrition and health, recognising how food is converted to nutrients that the body can utilise and how some components of food may induce food allergy or food intolerance. Students can gain an understanding of the relationship between diet and common health problems and how this has led to the concept of functional foods.

Packaging Systems (Core)

This module aims to develop fundamental knowledge of food packaging and packing systems as applied in the food industry. Students have the opportunity to demonstrate their understanding and explain the different packaging systems applied to different and varying food products and applications. The module aims to enable students to apply their knowledge in selecting food packaging materials, usually specify packaging properties and contribute towards design parameters. This will involve assessing impact on food safety and quality whilst considering legal requirements and standards.

Product Development (Option)

This module aims to enable students understand the concept of product development as perceived by the food industry with reflection of consumer demands. The mechanisms for the design and development of new products will be considered and the influences of economics, science and technology developments and market drivers along with legislative requirements examined.

†The availability of optional modules may vary from year to year and will be subject to minimum student numbers being achieved. This means that the availability of specific optional modules cannot be guaranteed. Optional module selection may also be affected by staff availability.

Special Features

Research

Members of the NCFM team have extensive management experience in quality, technical and new product development. They work with industry partners to develop exciting new technologies in the sector. An example is the development of autonomous systems to identify defects in fresh produce, improving the efficiency of quality assurance.

Placements

Placement Year

When students are on an optional placement in the UK or overseas or studying abroad, they will be required to cover their own transport and accommodation and meals costs. Placements can range from a few weeks to a full year if students choose to undertake an optional sandwich year in industry.

Students are encouraged to obtain placements in industry independently. Tutors may provide support and advice to students who require it during this process.

Student as Producer

Student as Producer is a model of teaching and learning that encourages academics and undergraduate students to collaborate on research activities. It is a programme committed to learning through doing.

The Student as Producer initiative was commended by the QAA in our 2012 review and is one of the teaching and learning features that makes the Lincoln experience unique.

Facilities

The University’s National Centre for Food Manufacturing (NCFM) is based in Holbeach in south Lincolnshire. It offers specialist facilities and industry-standard equipment including a sensory suite and test kitchen, analytical laboratories, a technician training centre and processing facilities.

At Lincoln, we constantly invest in our campus as we aim to provide the best learning environment for our undergraduates. Whatever the area of study, the University strives to ensure students have access to specialist equipment and resources, to develop the skills, which they may need in their future career.

View our campus pages [www.lincoln.ac.uk/home/campuslife/ourcampus/] to learn more about our teaching and learning facilities.

Career Opportunities

The food industry provides a range of opportunities for ambitious, qualified graduates with a specialism in quality assurance and technical management. Previous graduates have gone on to careers in many areas of the industry, such as technical management, supply management, auditing and product development.

Careers Service

The University Careers and Employability Team offer qualified advisors who can work with students to provide tailored, individual support and careers advice during their time at the University. As a member of our alumni we also offer one-to-one support in the first year after completing a course, including access to events, vacancy information and website resources; with access to online vacancies and virtual resources for the following two years.

This service can include one-to-one coaching, CV advice and interview preparation to help you maximise our graduates future opportunities.

The service works closely with local, national and international employers, acting as a gateway to the business world.

Visit our Careers Service pages for further information. [http://www.lincoln.ac.uk/home/campuslife/studentsupport/careersservice/]

Additional Costs

For each course students may find that there are additional costs. These may be with regard to the specific clothing, materials or equipment required, depending on their subject area. Some courses provide opportunities for students to undertake field work or field trips. Where these are compulsory, the cost for the travel, accommodation and meals may be covered by the University and so is included in the fee. Where these are optional students will normally (unless stated otherwise) be required to pay their own transportation, accommodation and meal costs.

With regards to text books, the University provides students who enrol with a comprehensive reading list and our extensive library holds either material or virtual versions of the core texts that students are required to read. However, students may prefer to purchase some of these for themselves and will therefore be responsible for this cost. Where there may be exceptions to this general rule, information will be displayed in a section titled Other Costs below.

Related Courses

Shaped by major food industry employers, this degree offers a strategic overview of this innovative and fast-moving industry. The course aims to provide students with specialist knowledge of food factory processing and automation, management, quality assurance and new process development.
Students opting for this foundation degree can aim to specialise in an operations management role spanning a range of areas, including factory or supply chain management.
The programme is tailored to the needs of individuals embarking on a scientific or technical career in food and drink manufacturing or those working in and seeking to advance their careers in quality, technical, hygiene or product development roles.

Introduction

This foundation degree aims to help students develop the skills and knowledge needed to be a leader in technical and quality management or in new product or process development.

Developed in collaboration with employers in the food manufacturing industry, the programme offers students the opportunity to develop expert knowledge in quality assurance, factory processes, product development and management specific to the food sector.

The course introduces students to the significant recent trends in food safety and quality management in the food sector, both in the UK and internationally. Students have the opportunity to develop an extensive knowledge of food manufacture, while specialising in quality assurance and technical management. This includes areas such as hygiene, preservation and packaging, product development, leadership, and performance monitoring across areas of quality, safety and legality.

This course can be studied at Foundation (FdSc) or Bachelor’s (BSc) level. Both courses are offered on a part-time basis and are run predominantly through distance learning. Students typically complete the Foundation course in two and a half years and have the option to enrol on level three of the Bachelor’s degree, following a short bridging course, to pursue more in-depth study for an additional two years. Direct enrolment on to the Bachelor’s degree is available for students who meet the entry requirements.

Applications should be made direct to the University using the part-time application form:

http://www.lincoln.ac.uk/apply

How You Study

The foundation degree aims to provide flexibility of access for people who need to combine studying with employment. The Foundation degree shares level one and two modules with the Bachelor's degree.

The foundation degree is a vocational programme, which is taught by supported distance learning, day-release from your employer or, if required, a combination of both. The supported distance learning mode of study requires that you attend a one-week residential block per year at the campus to undertake the practical and tutorial elements of the course. There is some flexibility, but it is expected that the normal duration for completion of the programme is approximately two and a half years.

Contact Hours and Independent Study

Contact hours may vary for each year of a degree. When engaging in a full-time degree students should, at the very least, expect to undertake a minimum of 37 hours of study each week during term time (including independent study) in addition to potentially undertaking assignments outside of term time. The composition and delivery for the course breaks down differently for each module and may include lectures, seminars, workshops, independent study, practicals, work placements, research and one-to-one learning.

University-level study involves a significant proportion of independent study, exploring the material covered in lectures and seminars. As a general guide, for every hour in class students are expected to spend two - three hours in independent study.

On each of our course pages you can find information on typical contact hours, modes of delivery and a breakdown of assessment methods. Where available, you will also be able to access a link to Unistats.com, where the latest data on student satisfaction and employability outcomes can be found.

How You Are Assessed

Assessment Feedback

The University of Lincoln's policy on assessment feedback aims to ensure that academics will return in-course assessments to students promptly – usually within 15 working days after the submission date (unless stated differently above)..

Methods of Assessment

The way students will be assessed on this course will vary for each module. It could include coursework, such as a dissertation or essay, written and practical exams, portfolio development, group work or presentations to name some examples.

For a breakdown of assessment methods used on this course and student satisfaction, please visit the Unistats website, using the link at the bottom of this page.

Throughout this degree, students may receive tuition from professors, senior lecturers, lecturers, researchers, practitioners, visiting experts or technicians, and they may be supported in their learning by other students.

Staff

Throughout this degree, students may receive tuition from professors, senior lecturers, lecturers, researchers, practitioners, visiting experts or technicians, and they may be supported in their learning by other students.

For a comprehensive list of teaching staff, please see our National Centre for Food Manufacturing Staff Pages.

Entry Requirements 2018-19

GCE Advanced Levels = BC

BTEC National Certificate in Food Manufacturing or a related subject: Merit, Merit Vocational and Professional qualifications will also be considered. Ideally, candidates will have been employed in a managerial or supervisory role in the food manufacture or related industry.

In addition, applicants must have at least 2 GCSEs in Maths and English at grade C or above. Equivalents are accepted for example Functional Skills Level 2 or IELTS.

Level 1

Food Commodities (Core)

This module aims to provide the students with an introduction to the main food ingredients groups, the factors affecting their quality and they nutritional values. This introduction will include various primary foods typically meat, seafood, cereals, dairy, fruit, vegetables and seafood. Fundamental knowledge and understanding of these commodities will introduce the diversity and complexity to the food industry.

Food Law, Ethics and CSR (Core)

This module will cover current food legislation, the Ethical Trade Initiative and Corporate Social Responsibility. Food legislation includes the Food Safety Act 1990 and relevant regulatory framework and associated codes of practice. The principles and application of the Ethical Trade Initiative will be evaluated as will corporate, social responsibility for food manufacturers.

Food Process Engineering (Core)

This module is designed to equip students with an understanding of the principles of food processing. This module aims to help students to appreciate the breadth and complexity of food industry. The emphasis is on understanding principles and techniques guiding food processing operations.

The module looks to develop a fundamental knowledge of the manufacture of food products through the unit operations in process engineering and their technology. Students can also gain an understanding of the importance of hygienic design of factories, premises, services and machinery.

Food Quality Assurance, HACCP and Hygiene (Core)

This module aims to develop knowledge and understanding of Quality Assurance and the role it plays as an integral part of food quality and safety through the supply chain from ingredient, storage, production, distribution, retailer/service and finally to the consumer. Quality and Food Safety is of upmost importance to consumers and therefore requires consistency of products. To ensure quality foods are safe, quality systems have been implemented alongside food safety management systems - Hazard Analysis Critical Control Point (HACCP).

The hygiene section of the module will review the systems and procedures used by the food industry to maintain their operations in a clean and hygienic condition which satisfies both legislative and customer requirements and consequently provides a platform for the manufacture of safe, quality products.

Food Raw Materials (Core)

Consistently correct raw materials are the fundamental building blocks for all food manufacturing. Close liaison with supply base and monitoring performance are vital components in the manufacture of safe, quality products which meet all legislative requirements.

Food Science (Core)

This module aims to provide students with the background knowledge to the chemistry and microbiology of foodstuffs. Students can study the basic chemical structure and functional properties of micronutrients. The module will also aim to enable students to understand the chemical and biological changes which occur during processing and storage of food materials. Students are also introduced to proximate analysis of foods and the laboratory safety codes of practice relevant to practical work undertaken.

Introduction to Food Chemistry and Microbiology (Core)

This module aims to develop an understanding of the fundamental scientific principles of chemistry and microbiology that students can build on in later modules. It will focus on the areas particularly relevant to food and relate the principles to the range of macro-components of food and how these determine the behaviour of food during storage, processing and digestion.

This module also provides the opportunity to develop an understanding of the principles of microbiology. The potential for microbial growth in foods will be described and how this can be beneficial, of little significance or dangerous to health, depending on the types of organisms present.

Policy and Market Dynamics (Core)

This module explores how key aspects of the external environment faced by agri-food companies impact on businesses in the UK food and drink operations, manufacture and supply chain; aspects including: the market, retailer standards and policies and governmental policy frameworks.
The module will challenge students to think about how agri-food companies can respond proactively and effectively to external changes in the market or policy environment in which they work. The market for food and drink is dynamic and constantly changing due to changes in consumer lifestyles, incomes, culture and new product development by food and drink companies. Policy also plays a major role, whether for example global/international trade, food safety, employment practices or health related and food and drink companies have to be ready to respond to new legislation, guidelines or taxes.

Level 2

Advanced Food Science (Core)

This modules places a strong emphasis on both the physical chemistry of food and food biotechnology. Practically based, the module seeks to develop practical and investigative skills in the detection of additives and adulterants in foods as well as determining the physicochemical characteristics of foods. Distance learning students will be required to attend a practical school where the laboratory aspects of this module can be assessed.

Food Preservation (Core)

In this module students can develop an understanding of the major factors behind food spoilage and the need for preservation. They can develop knowledge of major food preservation techniques and how they influence food safety, quality and nutritional parameters. This module aims to enable students to apply their knowledge in freezing and refrigeration, thermal heat transfer systems, chemical, curing and fermentation processes and the reduction of water activity in order to attain a stable, food safe, nutritional meeting consumer expectations.

Foundation Project (Core)

This project is an individual investigation into a specific topic, usually of direct relevance to students' own employment and operations management. Research for the project will normally be undertaken at students' place of work under the supervision of both an employer mentor and an academic tutor.

The nature and parameters of the project will be identified through negotiation with employers. The project seeks to develop skills in independent learning through research, evaluation, and presenting information, as well as to foster communication between students, employers and project tutor. Students are expected to use statistical and/or analytical skills to interpret primary data.

Fundamentals of Fresh Produce (Option)

This module aims to develop students' knowledge of how plants interact with the environment and how environmental factors impact on the yield, quality and availability of fresh produce. It provides an understanding of cell and plant structures and the physiological processes that drive plant growth and how these can be manipulated to advance growth or alter plant characteristics through specific plant husbandries and environmental interventions. The module also explores the impact of climate change and social factors which impact on growth and the availability of fresh produce.

Managing People in Food Organisations (Core)

This module aims to develop self-management and work planning skills for those in positions of responsibility. It focuses on taking responsibility for personal development with the aim of enabling students to manage effectively and identifies strategies to develop the skills and knowledge of teams to ensure the best possible results at work.

Nutrition, Health and Diet (Core)

This module aims to develop an understanding of the relationship between food, nutrition and health, recognising how food is converted to nutrients that the body can utilise and how some components of food may induce food allergy or food intolerance. Students can gain an understanding of the relationship between diet and common health problems and how this has led to the concept of functional foods.

Packaging Systems (Core)

This module aims to develop fundamental knowledge of food packaging and packing systems as applied in the food industry. Students have the opportunity to demonstrate their understanding and explain the different packaging systems applied to different and varying food products and applications. The module aims to enable students to apply their knowledge in selecting food packaging materials, usually specify packaging properties and contribute towards design parameters. This will involve assessing impact on food safety and quality whilst considering legal requirements and standards.

Product Development (Option)

This module aims to enable students understand the concept of product development as perceived by the food industry with reflection of consumer demands. The mechanisms for the design and development of new products will be considered and the influences of economics, science and technology developments and market drivers along with legislative requirements examined.

†The availability of optional modules may vary from year to year and will be subject to minimum student numbers being achieved. This means that the availability of specific optional modules cannot be guaranteed. Optional module selection may also be affected by staff availability.

Special Features

Research

Members of the NCFM team have extensive management experience in quality, technical and new product development. They work with industry partners to develop exciting new technologies in the sector. An example is the development of autonomous systems to identify defects in fresh produce, improving the efficiency of quality assurance.

Placements

Placement Year

When students are on an optional placement in the UK or overseas or studying abroad, they will be required to cover their own transport and accommodation and meals costs. Placements can range from a few weeks to a full year if students choose to undertake an optional sandwich year in industry.

Students are encouraged to obtain placements in industry independently. Tutors may provide support and advice to students who require it during this process.

Student as Producer

Student as Producer is a model of teaching and learning that encourages academics and undergraduate students to collaborate on research activities. It is a programme committed to learning through doing.

The Student as Producer initiative was commended by the QAA in our 2012 review and is one of the teaching and learning features that makes the Lincoln experience unique.

Facilities

The University’s National Centre for Food Manufacturing (NCFM) is based in Holbeach in south Lincolnshire. It offers specialist facilities and industry-standard equipment including a sensory suite and test kitchen, analytical laboratories, a technician training centre and processing facilities.

At Lincoln, we constantly invest in our campus as we aim to provide the best learning environment for our undergraduates. Whatever the area of study, the University strives to ensure students have access to specialist equipment and resources, to develop the skills, which they may need in their future career.

View our campus pages [www.lincoln.ac.uk/home/campuslife/ourcampus/] to learn more about our teaching and learning facilities.

Career Opportunities

The food industry provides a range of opportunities for ambitious, qualified graduates with a specialism in quality assurance and technical management. Previous graduates have gone on to careers in many areas of the industry, such as technical management, supply management, auditing and product development.

Careers Service

The University Careers and Employability Team offer qualified advisors who can work with students to provide tailored, individual support and careers advice during their time at the University. As a member of our alumni we also offer one-to-one support in the first year after completing a course, including access to events, vacancy information and website resources; with access to online vacancies and virtual resources for the following two years.

This service can include one-to-one coaching, CV advice and interview preparation to help you maximise our graduates future opportunities.

The service works closely with local, national and international employers, acting as a gateway to the business world.

Visit our Careers Service pages for further information. [http://www.lincoln.ac.uk/home/campuslife/studentsupport/careersservice/]

Additional Costs

For each course students may find that there are additional costs. These may be with regard to the specific clothing, materials or equipment required, depending on their subject area. Some courses provide opportunities for students to undertake field work or field trips. Where these are compulsory, the cost for the travel, accommodation and meals may be covered by the University and so is included in the fee. Where these are optional students will normally (unless stated otherwise) be required to pay their own transportation, accommodation and meal costs.

With regards to text books, the University provides students who enrol with a comprehensive reading list and our extensive library holds either material or virtual versions of the core texts that students are required to read. However, students may prefer to purchase some of these for themselves and will therefore be responsible for this cost. Where there may be exceptions to this general rule, information will be displayed in a section titled Other Costs below.

Related Courses

Shaped by major food industry employers, this degree offers a strategic overview of this innovative and fast-moving industry. The course aims to provide students with specialist knowledge of food factory processing and automation, management, quality assurance and new process development.
Students opting for this foundation degree can aim to specialise in an operations management role spanning a range of areas, including factory or supply chain management.
The programme is tailored to the needs of individuals embarking on a scientific or technical career in food and drink manufacturing or those working in and seeking to advance their careers in quality, technical, hygiene or product development roles.

Tuition Fees

For Home/EU students

The following fees apply to students who are paying their own fees. They also apply to students who are being sponsored by their employer outside of Apprenticeship schemes. Employers seeking to support students through the Apprenticeship levy should contact the National Centre for Food Manufacturing directly.

Foundation Degree Programmes 

 

September 2017

January 2018

 

Credits

Cost

Credits

Cost

Year 1

105

£5,460

60

£3,120

Year 2

105

£5,460

105

£5,460

Year 3

30

£1,560

75

£3,900

Total

240

£12,480

240

£12,480

Individual modules  

Students wishing to access individual modules in any year of the programme will be charged £52 per credit point.

 

For International fees, please contact the HE Administrator on HEAdminNCFM@lincoln.ac.uk

 

APPRENTICESHIP CHARGES FOR EMPLOYERS ACCESSING OPEN PROVISION

Levy Paying Employers – funding bands

Apprenticeship frameworks and standards are assigned to a funding band by the Government and the table below shows the allocation of NCFM’s Apprenticeship provision within the Government’s funding bands.  Charges are listed below for Apprenticeships underpinned by standards. These are subject to any changes made by the Government to published funding rates as defined in the following link https://www.gov.uk/government/publications/apprenticeship-funding-bands.

For further information on NCFM’s charges for Apprenticeship provision please contact Sharon Green on shgreen@lincoln.ac.uk or call 01406 493000.  

 

Level

Duration

Programme

Band

Band Maximum /charge

6

4 years

Degree Apprenticeship - underpinned by BSc (Hons)

15

£27K

6

18-24 months

Degree Apprenticeship – ‘top up’ from Foundation Degree

15

Charge - £14k

5

3 years

Higher Apprenticeships

15

£27K

 

Non-Levy Paying Employers - should contact the National Centre for Food Manufacturing directly to check the availability of Education and Skills Funding Agency funded Apprenticeship places for smaller employers. Where funded places are available, eligible businesses are required to contribute to 10% of the above charge. There is an exception for businesses employing fewer than 50 people where Apprentices aged 16 to 18 at the start of their programme can be fully funded.

For more information and for details about funding your study, please see our UK/EU Fees & Funding pages or our International funding and scholarship pages. [www.lincoln.ac.uk/home/studyatlincoln/undergraduatecourses/feesandfunding/] [www.lincoln.ac.uk/home/international/feesandfunding/]

The University intends to provide its courses as outlined in these pages, although the University may make changes in accordance with the Student Admissions Terms and Conditions [www.lincoln.ac.uk/StudentAdmissionsTermsandConditions].